Easy 10 Minute Tiramisu Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What not to do when making tiramisu? ›

The Best Mascarpone Cheese Substitute

To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften. Serve: Dust with cocoa before serving.

The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)

The right biscuits

As a result, the consistency will be less creamy and slightly more compact. Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.

Eggs in tiramisu

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

It Sticks with the Traditional Tiramisu Flavors

While a tiramisu is normally made with soaked lady fingers, this cake mostly uses coffee-soaked sponge cake with creamy mascarpone filling. It is then topped off with a sprinkle of chocolate powder, chocolate shavings or espresso beans.

Substitute 1 cup of mascarpone with 1 cup of a sour cream and cream cheese mixture. To make this mixture, use 1/2 cup of sour cream and 1/2 cup of cream cheese.

Pavesini Biscuits: Pavesini biscuits are a popular alternative to ladyfingers in tiramisu. These small, thin biscuits are low in calories and can be brushed with coffee instead of being dipped. They are commonly used in making tiramisu, especially in individual servings [2].

What is the closest cheese to mascarpone? ›

Mascarpone has a one-of-a-kind silkiness and a milky flavor profile but ricotta cheese, cottage cheese, full-fat cream cheese, and Requeson cheese are all similar to mascarpone cheese.

Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.

Moist ladyfingers will soak up too much liquid and the tiramisù will be mushy. To dry them out, arrange them on a baking sheet and place in a 250°F oven for about 20 minutes, until brittle, flipping each one over halfway through.

The cheese may develop a sour smell somewhat similar to sour cream. Rancid mascarpone cheese may also form a tough yellowish crust on the surface. In some cases, you might notice mold growth in different hues – blue, green, or white. Any of these signs mean it's time to toss it out.

How to Store Tiramisu. Leftovers should be refrigerated immediately and will last 4 days. You can either transfer it to an airtight container or wrap the dish well with plastic. If you plan on making this recipe ahead of time, it's best served after 1-2 days.

Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

Assemble the tiramisu:

Push in and break up any ladyfingers as necessary to create an even layer. Spoon half of the filling mixture across the ladyfingers, smoothing with a spatula. Repeat with a second layer of ladyfingers and remaining mascarpone cream. Cover and chill for at least 8 hours but preferably overnight.